Anthocyanidins in food

When the sugar moiety of an anthocyanin is hydrolyzed, the aglycone (non-sugar hydrolysis product) is referred to as an anthocyanidin.

The color of anthocyanins and anthocyanidins results from excitation of molecule by visible light. At pH values lower than 3, the anthocyanidin appears as the red flavylium cation, and at pH values higher than 6 it is preset as the blue quinonoidal base form.

The richest sources of anthocyanidins to the diet are red wine and fruit, particularly berries. Foods can have one or a variety of anthocyanidins and the concentration is influenced by environmental conditions, ripeness, cultivar, cultivation site, processing and storage.

Only three types of anthocyanidins have been identified in plant tissues. Pelargonidin, cyanidin and delphinidin are wide spread in nature with cyanidin the most common.

Cyanidin is the anthocyanidin found in red cabbage, pelargonidin occurs in radishes and red-seeded varieties of bean and delphinidin occurs in aubergines.

Anthocyanidins are less water soluble than their corresponding glycosides (anthocyanins) and they are not found free in nature.

Freezing may be the best method of preserving anthocyanidins in foods so as the consumption can continue throughout the year even when particular foods such as berries are not in season.
Anthocyanidins in food

Color of food and food acceptability

In spite of the numerous ways by which the appearance attributes of food affect consumer acceptance, the majority of research on the role of appearance in food acceptance has focused on the influence of color.

Color is an important property of foods that adds to enjoyment of eating. Of the three sensory properties of foods; food scientists tell that color is more important than flavor and texture in the initial food selection process.

On study showed that when jellies were colored in an atypical manner, the fruit flavors were incorrectly identified.  It appears that color references for foods are the result of experience, culture and conditioning.

In addition, the colors of food contribute significantly to people to enjoy their meals. For this reason it is desirable to maintain as much of the natural color of fresh and processed foods as possible.

The food processer makes every effort to retain good color characteristics of his/her food products because he or she understands the importance of this property in promoting his/her sales.

Color variations in foods throughout the seasons and the effect of food processing and storage often require that manufacturers add color to certain foods to meet consumer expectations. The general principles for the application of colors to products are described with the overall aim of matching what the consumer expects from the particular food product.

Account must be taken of the effects of pH and processing, especially browning from the Maillard reaction and loss of initial color.
Color of food and food acceptability